Ingredients

all-purpose flour, spooned and leveled, plus more for flouring fingers

1/3

cup

granulated sugar

1/4

teaspoon

kosher salt

For the filling:

2

cups

pecans

1/2

cup

chopped dates

1/2

cup

packed light brown sugar

1/4

cup

granulated sugar

4

tablespoons

(1/2 stick) unsalted butter, cut into pieces

1/4

cup

honey

2

tablespoons

heavy cream

1

teaspoon

pure vanilla extract

1

cup

semisweet chocolate chips

Directions

Heat oven to 350° F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.

Make the crust: In a food processor, combine the flour, butter, sugar, and salt; process until fine crumbs form. With floured fingers, press the dough into the prepared pan and bake until just beginning to brown, 25 to 30 minutes.

Meanwhile, make the filling: Spread the pecans on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 6 to 8 minutes; coarsely chop. In a medium saucepan, combine the sugars, butter, honey, and cream; bring to a boil. Reduce heat and simmer, stirring, until slightly thickened, 4 to 5 minutes. Stir in the pecans, dates, and vanilla.

Spread the filling over the crust, sprinkle with the chocolate chips, and let cool in the pan for about 1 hour.

Holding the paper overhang, lift the pecan bars out of the pan and transfer to a cutting board. Cut into 24 rectangles (6 rows by 4 rows).

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